1. Wash and chop pork.

2. Wash and peel water chestnut and cut it into small pieces. Cut the onion and ginger into powder.

3. Beat the eggs into the meat stuffing, add cooking wine, soy sauce, chopped green onion, Jiang Mo, chopped horseshoe, sesame oil, white pepper and salt, and stir in one direction.

4. After stirring, dry the starch or mix it evenly in one direction.

5. Take a proper amount of meat stuffing, put it in the palm of your hand, and exchange your hands back and forth to beat the meatballs, so that the meatballs become firm and stereotyped in the alternation of your hands.

6. When the oil in the pot is 70% hot, add meatballs and fry until the surface is golden.

7. When the oil in the wok is 50% hot, add two slices of ginger, stir-fry with medium and small fire, pour in soy sauce, soy sauce and sugar, add appropriate amount of water, add fried meatballs, turn to low heat after the fire is boiled, cover and simmer for about 30 minutes.

8. When the meatballs are coming out of the pot, boil the small rapeseed, add a few drops of oil and a little salt to the water in the pot, blanch the rapeseed until it becomes discolored, take it out and put it on the plate.

9. Change meatballs into big fire to collect soup. Turn off the fire when the soup is sticky, and put the stewed meatballs on the rape tray.